Chocolate Cupcake Recipe – Small Batch

August 02, 2023 Post a Comment

Small Batch Chocolate Cupcakes Savory Experiments from www.savoryexperiments.com

Description

This is an easy and delicious chocolate cupcake recipe that makes a small batch of cupcakes. It's perfect for when you don't want to make a lot of cupcakes, but you still want that delicious homemade flavor. The cupcakes are moist and fluffy, and the chocolate flavor is rich and intense. They're topped with a light and creamy chocolate frosting that adds sweetness and a hint of richness. These cupcakes are perfect for birthdays, parties, or just to enjoy with a cup of coffee.

This recipe is easy enough for even novice bakers to make, and will be sure to please any crowd. The cupcakes are best enjoyed the same day they’re made, but can be stored for up to two days in an airtight container.

Ingredients

For the cupcakes:

¾ cup all-purpose flour
½ cup granulated sugar
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg

For the frosting:

2 tablespoons butter, softened
1 cup confectioners' sugar
3 tablespoons cocoa powder
2-3 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

To make the cupcakes: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a small bowl, whisk together the buttermilk, vegetable oil, vanilla, and egg. Add the wet ingredients to the dry ingredients and mix until just combined. Divide the batter evenly among the prepared muffin cups. Bake for 15-18 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Let cool completely before frosting.

To make the frosting: In a medium bowl, beat the butter until light and fluffy. Add the confectioners' sugar, cocoa powder, 2 tablespoons of cream, and vanilla and beat until combined. Add additional cream, 1 teaspoon at a time, until the desired consistency is reached. Spread the frosting onto the cooled cupcakes and enjoy!

Equipment

Measuring cups
Measuring spoons
Whisk
Small bowl
Medium bowl
12-cup muffin tin
Cupcake liners
Toothpick
Spatula

Notes

The cupcakes can be stored in an airtight container at room temperature for up to two days. For best results, use the freshest ingredients you can find. You can use store-bought frosting if you'd like, but this homemade frosting is much better. If you don't have buttermilk, you can use regular milk mixed with 1 tablespoon of vinegar or lemon juice.